Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 700-707Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.07.047
Keywords
Rice glutelin; Whey protein isolate; Emulsion; Environmental stress; Stability
Funding
- State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-ZZB-201512]
- National Natural Science Foundation of China [31271953]
- China Scholarship Council
- Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station [MAS00491]
- USDA, NRI [2011-67021, 2013-03795, 2014-67021]
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The emulsifying properties of partially hydrolyzed rice glutelin (H-RG, 2% degree of hydrolysis) were compared to those of whey isolate protein (WPI), a commonly used protein-based emulsifier. The surface load of WPI (1% emulsifier, d(32) = 167.5 nm) was 2.8 times lower than that of H-RG (3% emulsifier, d(32) = 159.0 nm). Emulsions containing WPI-coated lipid droplets had better stability to pH changes (2-8), NaCl addition (0-500 mM) and thermal processing (30-90 degrees C, 0 or 200 mM NaCl). Nevertheless, H-RG emulsions were stable over a range of conditions: pH 6-8; NaCl <= 200 (pH 7); temperatures <= 90 degrees C in the absence of salt (pH 7); and temperatures <= 50 degrees C in the presence of 200 mM NaCl (pH 7). This study indicates that H-RG may be utilized as a natural emulsifier in the development of label-friendly emulsion-based food products, but that further work is needed to increase the range of applications. (C) 2016 Published by Elsevier Ltd.
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